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Raspberry Coconut Cookies

By: June Brown  
"My mother gave me the recipe for these rich buttery cookies. Raspberry preserves and a cream filling make them doubly delicious."

Rating: This weblink has been rated 2 times with an average star rating of 3.0 Read Reviews (2)

Rate/Review | 92 people have saved this

Prep Time:
20 Min
Cook Time:
15 Min
Ready In:
35 Min

Servings  (Help)

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Original Recipe Yield 15 servings
 

Ingredients

  • 3/4 cup butter or margarine, softened
  • 1/2 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup flaked coconut
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • FILLING:
  • 1/4 cup butter or margarine, softened
  • 3/4 cup confectioners' sugar
  • 2 teaspoons milk
  • 1/2 teaspoon vanilla extract
  • 1/2 cup raspberry preserves

Directions

  1. In a mixing bowl, cream butter and sugar. Beat in egg and vanilla. Combine flour, coconut, baking powder and salt; gradually add to the creamed mixture. Shape into 1-in. balls. Place 1-1/2 in. apart on ungreased baking sheets; flatten with a glass dipped in flour. Bake at 350 degrees F for 12-14 minutes or until edges are very light brown. Cool on wire racks.
  2. In a mixing bowl, combine the first four filling ingredients; beat until smooth. Place 1/2 teaspoon preserves and a scant teaspoon of filling on the bottom of half of the cookies; top with remaining cookies.
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The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 6, 2008 by anaf 
It seems like the directions aren't complete because they didn't make a lot of sense. I tried... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 4, 2008 by Amy 
These are my favorite holiday cookies. I make them every holiday and this is the exact recipe... MORE

 
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